Everyday Chefs – Fiz & Wendy

‘Everyday Chefs’ is about showcasing people of all walks of life, and having them use our signature pastes to create any dish from their creativity. The aim of this series is to create a community of people sharing their joy in the kitchen, showcasing the versatility of our paste, and encouraging creativity. From beginners to advanced chefs, we want to show that cooking can be made easy, quick, and delicious. The most important thing of course, is to have fun while you’re at it.

The first people to be featured are Fiz Zahid and Wendy Limery, art director and events manager (and couple) of Canvas Club.

Hey Fiz and Wendy! What will you be making for us today, and can you share with us the pastes that you will be using?Fiz: Mee Curry (Curried Noodle Soup) with Batu Lesung’s Classic Curry paste, and Ayam Bakar (Grilled Chicken) with the Panggang BBQ Marinade paste.How often do the both of you cook at home? Wendy: Almost everyday! It allows us to save money and we’re able to cater to our own preferences.

What is the one thing you must have in your kitchen?Wendy: A wok.Fiz: Salt!

What are your thought process when coming up with a meal? Is it convenience (whatever’s left in the fridge) or what you feel like eating that day? Wendy: Both. We eat what we want and only buy what we need.Fiz: When I go to the wet market, I look at ingredients and think of what it could be in a dish, or which moment of my childhood I would like to relive. For example, when I see chillies, tomatoes and fresh fish roe, I think of the Sambal Belado Telur Ikan my mother would cook for me on special Sunday mornings, and this happens only when she was in a really good mood. Basically, I cook whatever that I feel I could recreate. Share with us the most memorable dish you’ve had.Wendy:Dombré de crabe, my auntie would cook it during special occasions and only when I have the chance to go back to The Caribbean to see my family. Fiz: Sambal Tempoyak Petai with Gulai Tempoyak Ikan in my late grandmother’s village in Perak, Malaysia. I was forced to eat it but it changed my whole perception of food forever.